Braised duck is actually a common food we often eat. In addition to being convenient to buy outside, in fact, in our family life, we can also try to make it ourselves. The following is a home-style method of making braised duck, which everyone can try to make by themselves.

First, Materials

Main Material: 1500g duck

Accessories: 100g white onion, 50g bell pepper

Seasonings: 15g cooking wine, 8g salt, 3g chicken essence, 10g light soy sauce, 15g soy sauce, 10g anise, 5g cassia bark, 15g garlic, 5g dried red chili peppers, 75g peanut oil, 15g ginger

Second, Method

1. Kill and clean the duck, then cut it into pieces;

2. Marinate the duck meat with ginger juice, salt, soy sauce, and cooking wine for about half an hour;

3. Wash the onions, green and red peppers;

4. Cut the ginger into small pieces and also cut the onions into small pieces;

5. Cut the bell peppers and chili into small pieces;

6. Cut the garlic into pieces;

7. Turn on the stove and heat the oil, then pour in the marinated duck meat and slightly fry it through;

8. When the color of the duck meat deepens, remove the pot and drain the oil;

9. Continue to heat the oil in the pot, add ginger strips to stir-fry, then add chopped onions and minced garlic, stir-fry until fragrant;

10. Add duck meat, cassia bark, and star anise and continue to stir-fry;

11. After stirring evenly, add water to cover the duck meat;

12. Then add dried chili peppers, cooking wine, salt, and light soy sauce, cover and cook over high heat;

13. After the water boils, turn the heat to medium and reduce the sauce, then remove the cassia bark and star anise and discard them.

Finally, add chicken essence and it’s ready to be served. The braised duck is done.

Three, Nutritional Value

The fatty acids in duck meat have a low melting point, making it easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, and various inflammations, and can also resist aging. Duck meat contains a relatively rich amount of niacin, which is one of the components of two important coenzymes in the human body, and has a protective effect on patients with myocardial infarction and other heart diseases.